Snapguide
STEPS
INGREDIENTS

Set the oven to 175 C.

Butter a pie tin. Fill it with (blue)berries- fresh or frozen. A few raspberries found its way to this pie, was out picking blueberries and found some wild raspberries too \ud83d\ude00

Butter a pie tin. Fill it with (blue)berries- fresh or frozen. A few raspberries found its way to this pie, was out picking blueberries and found some wild raspberries too 😀

Dust the berries with corn starch and sugar.

Dust the berries with corn starch and sugar.

Melt the butter.

Melt the butter.

Add heavy cream and treacle. If you cannot get hold of treacle corn syrup works too.

Add heavy cream and treacle. If you cannot get hold of treacle corn syrup works too.

In a separate bowl mix wheat flour, baking powder, oatmeal and sugar.

In a separate bowl mix wheat flour, baking powder, oatmeal and sugar.

I didn't have enough white sugar so I used about 50/50 white sugar and raw sugar.

I didn't have enough white sugar so I used about 50/50 white sugar and raw sugar.

Add the mixed dry ingredients to the pot.

Add the mixed dry ingredients to the pot.

Stir..

Stir..

Like so.

Like so.

Cover the berries with the batter. Bake for 30-40 min. depending on the oven and how crunchy you want it.

Cover the berries with the batter. Bake for 30-40 min. depending on the oven and how crunchy you want it.

Here we have it, the beauty.

Here we have it, the beauty.

Serve semi warm or room- temperatured, with vanilla sauce or similar.

  • 250.0g Blueberries
  • 2.0Tbsp Potato flour or corn starch
  • 45.0g Sugar
  • 150.0g Butter
  • 50.0ml Cream
  • 50.0ml Treacle
  • 90.0g Oatmeal
  • 120.0g Wheat flour
  • 1.0tsp Baking powder
  • 180.0g Sugar